Scallop Kabobs
Recipe from Better Homes and Gardens

Discover the delicate flavor of scallops in these low-calorie seafood kabobs. These are marinated in an orange-herb mixture and broiled to perfection.


Scallop Kabobs

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Servings: 4 servings
Related Categories: Broiled Scallops, Green Peppers, Low Calorie, Low Fat, Low Sodium, Mushrooms
 
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Ingredients
  • 1  pound
    fresh or frozen scallops
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  • 2  tablespoons
    butter or margarine
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  • 2  tablespoons
    frozen orange juice concentrate
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  • 2  tablespoons
    snipped parsley
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  • 2  tablespoons
    tarragon vinegar
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  • 2  teaspoons
    Dijon-style mustard
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  • 16  small
    fresh mushrooms
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  • 1  medium
    green pepper, cut into 1-inch squares
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  • 1 
    orange
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Directions
1.
Thaw scallops, if frozen. Halve large scallops. Rinse; pat dry with paper towels. Set aside. For marinade, in a saucepan heat butter or margarine and orange juice concentrate until butter is melted. Remove from heat; stir in parsley, tarragon vinegar, and mustard. Stir in scallops. Cover and chill 30 minutes to 2 hours.
2.
Meanwhile, in a mixing bowl pour boiling water over mushrooms and green pepper. Let stand for 2 minutes; drain. Cut orange into 8 wedges, then halve each wedge.
3.
Preheat broiler unit. Drain scallops, reserving marinade. On 8 long skewers alternately thread scallops, green pepper pieces, and mushrooms. Allow at least 1/4-inch space between pieces. Place kabobs on the unheated rack of a broiler pan.
4.
Broil 4 inches from heat for 10 to 12 minutes or scallops are opaque, turning and brushing often with reserved marinade. Add orange wedges to skewers during the last 2 minutes of broiling. Makes 4 servings.
Nutrition information
Calories 212, Total Fat 8 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 54 mg, Sodium 307 mg, Carbohydrate 14 g, Total Sugar 6 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 104%, Calcium 5%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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